2 cups cooked quinoa
1 teaspoon olive oil
30 spears asparagus, chopped into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, chopped
Salt and pepper
16 strawberries, sliced (about 12 ounces)
4.5 ounces mozzarella cheese, cut into small cubes
⅓ cup Simple Balsamic Vinaigrette
2 tablespoons finely chopped fresh basil
1-Place the cooked quinoa in a large salad bowl.
2-Prepare the balsamic vinaigrette and set aside.
3-Heat the olive oil in a large sauté pan over medium heat. Once heated, add the asparagus and garlic. Sprinkle with salt and pepper. Cook for 2-3 minutes until the asparagus is bright green and slightly tender, yet still has a little crunch.
4-Add the asparagus to the quinoa. Mix in the strawberries, mozzarella cheese, and the balsamic vinaigrette. Toss to combine. Top the salad with chopped fresh basil.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 178 Fat: 5.5g Carb: 21.3g Fiber: 4.6g Protein: 10.3g Sugar 5.3g Sodium: 171mg